Pumpkin Salad

Photo by Carlington Wilmot

Winter 2007, JamaicanEats magazine

  • 1 pound/450 pumpkin, diced
  • ¼ pound/112g raisins
  • ¼ pound/112g red and green bell (sweet) peppers, de-seeded and diced
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 3 1/2 ounces/100 g coconut flakes
  • Salt and pepper, to taste


  1. Dice pumpkin and boil until tender. Drain and cool.
  2. Make dressing with honey, olive oil, salt and pepper.
  3. Toss diced pumpkin, raisins and bell peppers with dressing.
  4. Sprinkle coconut flakes on top and serve cold.

Serves 8


-By Hilton Hotel, New Kingston, Jamaica

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